The Barefoot Contessa Teaches You How to Cook!

Five Recipes Every Woman Should Know

Food Network star Ina Garten has long hypnotized us with her easy-to-master, hard-to-mess-up recipes. When she had us over for lunch, we took notes. You’ll be making these dishes—for yourself and guests—again and again.

A chic dessert
White Chocolate Bark

1. Preheat the oven to 350°F. Using a pencil, draw an 8” x 10” rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn’t get on the chocolate, and place it on a sheet pan.

2. Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

3. Place three quarters of the white chocolate in a heatproof glass bowl, and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. (If you need to heat it a little more, put it in the microwave for another 15 seconds.)

4. Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut or break the bark into 16 pieces and serve at room temperature. Makes 16 pieces.

1. Preheat the oven to 450°F. Place a piece of parchment paper on a sheet pan.

2. Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all of the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard, and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

3. Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the remaining egg wash, cut 3 large slits for steam to escape, and chill for 15 minutes.

4. When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares and serve hot or warm. Serves 6 for first course, 8 for cocktails.

2. Place the salmon fillet in a glass, ceramic or stainless-steel roasting dish, and season it generously with salt and pepper. Whisk together the olive oil and lemon juice, and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

3. In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (Ina peeks by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow the fish to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges. Serves 6.

An elegant veggie
French String Bean Salad

1. First, fill a large bowl with ice water. Bring a large pot of water to boil, and add 1 tbsp. salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until cool. Drain the beans again, dry on paper towels and place them in a large bowl.

2. In a small bowl, whisk together the mustard, vinegar, 1/2 tsp. salt and the pepper. While whisking, slowly add the olive oil to make an emulsion.

3. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren’t served immediately, refrigerate them. Add a little extra vinaigrette and a sprinkle of salt before serving.) Serves 6.